Ingredients
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Makes 1 loaf cake
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150g whole blanched almondsor ready-roasted and ground blanched almonds
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170g soft butter
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1 vanilla pod
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4 eggs
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150g icing sugar
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2 tbsp milkuse panasonic measuring spoon
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150g wheat flourtype 550
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3 tsp cream of tartaror normal baking powder
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150g frozen raspberries
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100g white chocolate
Directions
Recipe for a simple but stunning looking almond cake with raspberries and white chocolate coating.
Ingredients
Makes 1 loaf cake |
|
| 150g whole blanched almonds | |
| 170g soft butter | |
| 1 vanilla pod | |
| 4 eggs | |
| 150g icing sugar | |
| 2 tbsp milk | |
| 150g wheat flour | |
| 3 tsp cream of tartar | |
| 150g frozen raspberries | |
| 100g white chocolate | |
NOTE: the recipe ingredient amounts are not suitable for the Mini Breadmaker SD-PN100
Steps
|
1
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Pre-heat the oven to 180°C and scatter 150 g almonds over a baking sheet lined with baking parchment. Roast in the oven for approx. 8 minutes, then take out and leave to cool. Then use a grinder to grind them finely. Alternatively, you could use ready-roasted ground almonds. |
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2
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Now cut the butter into 1-cm cubes, cut the vanilla pod in half lengthways and scrape out the pulp. Use a handheld whisk on the highest setting to beat the eggs and icing sugar for approx. 5 minutes until creamy. |
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3
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Prepare the automatic bread maker by taking the bread pan out of the appliance and inserting the kneading blade. |
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4
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Put 170 g soft butter and the milk, flour, vanilla pulp, baking powder and ground almonds into the pan. Pour the beaten egg mixture carefully over the top and scatter over 100 g of the raspberries. Set the rest of the berries aside to thaw. |
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5
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Insert the bread pan into the appliance and close the lid. |
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6
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Select the "Cake" Programme (SD-YR2550 Programme 25 , SD-YR2540 Programme 26, SD-R2530 Programme 24, SD-B2510 Programme 18) and press “Start”. |
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7
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Once the program has finished, open the lid and leave the cake to cool in the pan for about 30 minutes. Then remove the bread pan, loosen the cake and remove it from the pan, and slide the kneading blade out of the cake. Leave to cool down completely. |
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8
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Blend the rest of the raspberries to a purée and strain them through a sieve. Break the white chocolate into pieces and melt in a glass bowl over a saucepan of hot water. Spread the melted chocolate evenly over the cake. Add dots of raspberry purée to the top of the chocolate and use a fork to swirl it through the chocolate topping. Wait until set, then serve. Note: The chocolate can also be melted in the microwave. To do this, chop the chocolate finely, put it in a microwave-safe bowl and set the Inverter microwave to 100W. Melt the chocolate in 20-second steps, stirring in between each time and starting the process again. As the white chocolate can burn quickly, a slow melting process is required. This takes about 1 1/2-2 minutes in total. |
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